I go back and forth with salmon. Sometimes I love it, and other times I can’t stand the smell of it. With this recipe though, I definitely love it. I was planning on making my salmon teriyaki recipe for dinner last night but at the last minute decided to try something new. By now you should know my love for Asian flavors and spices so I was sure a combination of lemongrass, ginger, red curry paste and coconut milk would have to be a hit. To accompany the salmon I made a lime scallion rice and sauteed baby bok choy. 30 minutes later (and with the kitchen a complete mess – sorry D) dinner was on the table. I do need to learn to be a cleaner cook, but it is just so much easier to pile pots up and push things out of the way instead of scrubbing and organizing as you go (and I do think it’s fair that if I do all the cooking, D should do all the cleaning, right?).
The sauce was pretty thick, more of a glaze actually, because I used mostly the coconut cream from the top of the can with only a few splashes of the milk itself. Tip – to check the thickness and quality of coconut milk shake the can up and down and if you don’t hear the liquid swishing back and forth it’s high quality — meaning there will be the thick delicious cream on top. Feel free to use more liquidy milk than cream here – I’m sure the sauce would be delicious with just the rice itself.
Overall this recipe is definitely a keeper and made for a fulfilling lunch today. For a vegan version try using tofu instead of fish and replace the fish sauce with soy sauce.
- 1 pound salmon fillet
- salt, pepper, to taste
- olive oil, for drizzling
- 1 teaspoon vegetable or coconut oil
- 1 tablespoon minced ginger
- 2 tablespoons finely chopped lemongrass (1 stalk)
- 1 shallot, thinly sliced
- 1 tablespoon red curry paste
- ½ lime, juiced
- 1 teaspoon fish sauce
- ½ can high quality coconut milk (I used mostly the coconut cream at the top of the can with a few splashes of milk)
- 1 scallion, thinly sliced
- sesame seeds
- 1 tablespoon peanut oil
- 1 cup long grain rice
- 2-3 scallions, thinly sliced
- 1 lime, juiced and zested
- Over medium heat add vegetable oil to a pot. Add shallots and cook for 1-2 minutes. Add lemongrass, ginger, and red curry paste, mixing to combine. Continue to cook 3-4 minutes, then add coconut milk, fish sauce and lime juice. Reduce heat to low and continue to cook, stirring occasionally until sauce reaches desired consistency.
- Preheat broiler. Wash salmon fillet and dry with paper towels. Line baking sheet with aluminum foil, spray with cooking spray and place salmon on top. Season with salt and pepper and drizzle olive oil on top, rubbing the mixture into the salmon. Broil 10-15 minutes or until salmon is cooked through (depends on the thickness of your fillet).
- Spoon sauce over fish and sprinkle with scallions and sesame seeds.
- Heat peanut oil over medium heat. Add rice and cook for 2-3 minutes, stirring frequently, making sure not to burn it. Add 2 cups water, lime juice and zest.
- Turn heat to high, bring to a boil, cover and reduce heat to low. Cook 15 minutes or until rice is cooked through. Remove from heat, add scallions, and mix to combine.